Shakshuka (baked eggs) with Kale

I have been into these baked egg dishes lately! Of all the ones I have cooked recently, this one got the best reviews! The other ones involved tortillas of some form (chips or strips), but this one had kale instead. Man, was it good! The only oven-safe dishes I had were two cast iron frying pans, so that is what I used. Be sure and serve this with some bread (I had pita on hand). My 7 year old said this was one of the best things I’ve ever made. SO good!

rating: 9.5

Shakshuka (Baked Eggs) with Kale
(Real Simple, Sept. 2014)

serves 4
time needed: 20 min.


2 tablespoons olive oil
5 ounces baby kale
1 24-ounce jar marinara sauce
8 large eggs
Kosher salt and black pepper
4 ounces Feta, crumbled (about 1 cup)
Toasted flatbread, for serving


Heat oven to 400° F with a rack in the top position.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the kale and cook, stirring, until wilted, 1 to 2 minutes. Add the marinara and bring to a simmer. One at a time, break each egg into a small dish, then slide it onto the sauce, spacing evenly. Season with 1/2 teaspoon each salt and pepper. Transfer to oven. Bake until the whites are just set, 10 to 12 minutes.
Top with the Feta and serve with the flatbread.

photo (5)

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